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tri tip.. how much fat to trim?

post #1 of 17
Thread Starter 
First run at the tri tip cut today... was surprised on the fat caps size. Do I leave any layer of the fat on or trim it off ? Dont remember seeing anything about trimming it down. I just know it needs it.... thanks.
post #2 of 17
I used to leave mine on, now I trim it off. I have found that because the cook is so short it's not needed for moist juicy finished product. Trimming the cap foo allows you to season the meat on both sides. I smoke mine with the smoker at 265* until I hit and IT of 135*. Foil and rest for 45 min to a hour. Slice cross grain.
post #3 of 17
Thread Starter 
I was looking for you earlier case.. thanks. Say the word tri tip and you appear.. I Love :biggrin:t!
post #4 of 17
Tri tip...here Case...here boy...lol ;)
post #5 of 17
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

Tri tip...here Case...here boy...lol ;)
Hehe..
post #6 of 17
http://www.smokingmeatforums.com/t/145099/first-ever-tri-tip-hows-it-look-q-views.

only did one so far and it came out perfect..quick 1-2 minute hot sear for some caramelization. I took it off a couple degrees early so I could do the sear...like the color and taste it gives beef
post #7 of 17
Thread Starter 
Yea I read keith.. saw that butcher trimmed for you I just trimmed them down a few mins ago.
post #8 of 17
Thread Starter 

Alot of fat... but will use for some venison sausage down the road..
post #9 of 17
Holy fat cap batman! Good call saving it for sausage
post #10 of 17
Thread Starter 

OMG TT is the $h&!... thanks yall! here is a few pics.. Ill start a new a thread with all pics.. but yall know how it was done..  but Ill tell you what... Im loving the tri tip... fo sho!

searing on whats left of the coals.. pulled at 132*

 

Perfect... and so yummy... Followed your slice intructions Case.. spot on..

man this stuff is good :)

post #11 of 17
Looking good my Texas brother! Good stuff!
post #12 of 17
Thread Starter 

Thanks Keith... I now know what all the fuss is about. so easy.. so good.. and a good amount of meat for the size and price.... !

post #13 of 17

Trim the cap.

post #14 of 17

nice job! drool.gif

post #15 of 17

On last nights BBQ Pitmasters, they had a tri tip and all three of the competitors trimmed pretty much it all off and the three judges all said they trim it all off as well.  The most important thing is that silver skin.

post #16 of 17
Quote:
Originally Posted by ps0303 View Post

On last nights BBQ Pitmasters, they had a tri tip and all three of the competitors trimmed pretty much it all off and the three judges all said they trim it all off as well.  The most important thing is that silver skin.

 

This ^

post #17 of 17
Thread Starter 
Thanks Ps and redwood. If you can see from my pictures in this thread of the finished TT. I did remove the all the cap.
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